Journal of Food Science

Cover image for Journal of Food Science

April 2002

Volume 67, Issue 3

Pages 896–1275

    1. Involvement of Blueberry Peroxidase in the Mechanisms of Anthocyanin Degradation in Blueberry Juice (pages 910–915)

      F. Kader, M. Irmouli, J.P. Nicolas and M. Metche

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09427.x

    2. Accelerated Cheddar Cheese Ripening with an Aminopeptidase Fraction from Squid Hepatopancreas (pages 923–928)

      R. Raksakulthai, M. Rosenberg and N.F. Haard

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09429.x

    3. Electrophoretic Identification of Muscle Proteins in 7 Puffer Species (pages 936–942)

      T.-Y. Chen and D.-F. Hwang

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09431.x

    4. Identification of Toxin and Fish Species in Cooked Fish Liver Implicated in Food Poisoning (pages 948–952)

      Y.W. Hsieh, Y.C. Shiu, C.A. Cheng, S.K. Chen and D.F. Hwang

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09433.x

    5. Walnut Free Radicals Studied by ESR (pages 953–955)

      F. Szocs

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09434.x

    6. Mechanisms of Interaction Between Vanillin and Milk Proteins in Model Systems (pages 973–977)

      W. Chobpattana, I.J. Jeon, J.S. Smith and T.M. Loughin

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09438.x

    7. Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus Muscle (pages 978–984)

      L.M. Sammel, M.C. Hunt, D.H. Kropf, K.A. Hachmeister and D.E. Johnson

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09439.x

    8. Biochemical and Conformation Changes of Actomyosin from Threadfin Bream Stored in Ice (pages 985–990)

      J. Yongswawatdigul and J.W. Park

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09440.x

    9. Effects of Endpoint Temperature on the Internal Color of Pork Loin Chops of Different Quality (pages 1007–1010)

      R. Lien, M.C. Hunt, S. Anderson, D.H. Kropf, T.M. Loughin, M.E. Dikeman and J. Velazco

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09444.x

    10. Effects of Endpoint Temperature on the Internal Color of Pork Patties of Different Myoglobin Form, Initial Cooking State, and Quality (pages 1011–1015)

      R. Lien, M.C. Hunt, S. Anderson, D.H. Kropf, T.M. Loughin, M.E. Dikeman and J. Velazco

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09445.x

    11. Kinetics of Tomato Pectin Methylesterase Inactivation by Temperature and High Pressure (pages 1026–1031)

      N.G. Stoforos, S. Crelier, M.-C. Robert and P.S. Taoukis

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09448.x

    12. Quality Retention in Strawberry and Carrot Purees Dried with Refractance WindowTM System (pages 1051–1056)

      B.I. Abonyi, H. Feng, J. Tang, C.G. Edwards, B.P. Chew, D.S. Mattinson and J.K. Fellman

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09452.x

    13. Induction Time of Crystallization in Vegetable Oils, Comparative Measurements by Differential Scanning Calorimetry and Diffusive Light Scattering (pages 1057–1064)

      J. Toro-Vazquez, V. Herrera-Coronado, E. Dibildox-Alvarado, M. Charo-Alonso and C. Gomez-Aldapa

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09453.x

    14. Drying Kinetics and Time-Temperature Distribution of Pregelatinized Bread (pages 1080–1087)

      J.S. Roberts, C.H. Tong and D.B. Lund

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09456.x

    15. Color Degradation Kinetics of Spinach, Mustard Leaves, and Mixed Puree (pages 1088–1091)

      J. Ahmed, A. Kaur and U. Shivhare

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09457.x

    16. Optimizing Processing Conditions for Milk Coagulation Using the Hot Wire Method and Response Surface Methodology (pages 1097–1102)

      O.A. Sbodio, E.J. Tercero, R. Coutaz and E. Martinez

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09459.x

    17. Salmonella Enteritidis Risk Assessment: A Kinetic Analysis (pages 1115–1120)

      S. Almonacid, J. Gutierrez, A. Jaques and R. Simpson

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09462.x

    18. Gloss Stability of Whey-Protein/Plasticizer Coating Formulations on Chocolate Surface (pages 1121–1125)

      S.-Y. Lee, K.L. Dangaran and J.M. Krochta

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09463.x

    19. The Dielectric Property of Soybean Oil in Deep-Fat Frying and the Effect of Frequency (pages 1126–1129)

      C. Inoue, Y. Hagura, M. Ishikawa and K. Suzuki

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09464.x

    20. Influence of a Mixed Culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the Volatiles of a Muscat Wine (pages 1138–1143)

      A. Garcia, C. Carcel, L. Dulau, A. Samson, E. Aguera, E. Agosin and Z. Günata

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09466.x

    21. Monoclonal Antibody-based ELISA for Assessment of Endpoint Heating Temperature of Ground Pork and Beef (pages 1149–1154)

      Y-H.P. Hsieh, S. Zhang, F-C. Chen and S.C. Sheu

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09468.x

    22. Effects of Anions and Cations on Sugar Utilization in Cucumber Juice Fermentation (pages 1155–1161)

      Z. Lu, H.P. Fleming, R.F. Mc Feeters and S.A. Yoon

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09469.x

    23. Edible Antimicrobial Films Based on Chitosan Matrix (pages 1162–1169)

      V. Coma, A. Martial-Gros, S. Garreau, A. Copinet, F. Salin and A. Deschamps

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09470.x

    24. Air-cleaning System Effectiveness for Control of Airborne Microbes in a Meat-processing Plant (pages 1170–1174)

      C. J. Cundith, C. R. Kerth, W. R. Jones, T. A. Mc Caskey and D. L. Kuhlers

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09471.x

    25. Application of Conductimetry for Evaluation of Lactic Starter Cultures in Soymilk (pages 1175–1178)

      M. S. Garro, G. F. De Valdez and G. S. De Giori

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09472.x

    26. Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Green Peppers (Capsicum annuum) by Ozone Gas Treatment (pages 1188–1193)

      Y. Han, J. D. Floros, R. H. Linton, S. S. Nielsen and P. E. Nelson

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09475.x

    27. Studies and Biological Assays in Corn Tortillas Made From Fresh Masa Prepared by Extrusion and Nixtamalization Processes (pages 1196–1199)

      H.E. Martínez-Flores, F. Martíanez-Bustos, J.D.C. Figueroa and J. González-Hernández

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09476.x

    28. Photooxidative Stability of Ice Cream Prepared from Milk Fat (pages 1200–1207)

      M. Shiota, N. Ikeda, H. Konishi and T. Yoshioka

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09477.x

    29. Whey-Protein-Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas Chromatography (pages 1212–1218)

      S.-Y. Lee, T. A. Trezza, J.-X. Guinard and J. M. Krochta

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09479.x

    30. Effect of Cooking on the Crispness of Cassava Chips (pages 1219–1223)

      R. Grizotto and H. C. De Menezes

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09480.x

    31. Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and Cracherodii (pages 1233–1239)

      G. Y. Sanchez-Brambila, B. G. Lyon, Y. W. Huang, C. E. Lyon and K. W. Gates

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09483.x

    32. Modeling of Calcium Chloride and Pectin Methylesterase Prefreezing Treatments of Strawberries and Jams (pages 1240–1248)

      J. Suutarinen, K. Honkapää, R.-L. Heiniö, A. Mustranta, H. Liukkonen-Lilja and M. Mokkila

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09484.x

    33. The Physicochemical Quality Characteristics of Charcoal Grilled Mackerels (pages 1255–1259)

      M-Y. Kim, W-S Joeng and S-K. Chung

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09486.x

    34. Instrumental and Consumer Evaluation of Beef Patties Extended with Extrusion-Textured Whey Proteins (pages 1267–1270)

      A. B. Hale, C. E. Carpenter and M. K. Walsh

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09488.x

    35. Effects of Iron Source on Iron Availability from Casein and Casein Phosphopeptides (pages 1271–1275)

      A. C. Yeung, R. P. Glahn and D. D. Miller

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb09489.x

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